0:00:03 > 0:00:08We've got 16 celebrities battling it out to win the MasterChef crown.
0:00:11 > 0:00:14MasterChef is one of the toughest things I've ever done.
0:00:16 > 0:00:18These celebrities have already made a name for themselves
0:00:18 > 0:00:20in their own professions.
0:00:20 > 0:00:22But can they cut it in the kitchen?
0:00:22 > 0:00:26I'm feeling more confident now than I did when I first started.
0:00:26 > 0:00:29I want to get to the end, why not?
0:00:29 > 0:00:31Why come here and half-heartedly do something?
0:00:31 > 0:00:35Cooking doesn't get tougher than this.
0:00:49 > 0:00:53This week, these three celebrities are taking on the challenge
0:00:53 > 0:00:56to become the next MasterChef Champion.
0:00:58 > 0:01:01No, I don't think I've shown John and Gregg my full potential.
0:01:01 > 0:01:04I think the nerves got hold of me the last couple of days
0:01:04 > 0:01:08and I just need to show them what I can really do.
0:01:08 > 0:01:10I've enjoyed it
0:01:10 > 0:01:13far more than I thought I would.
0:01:13 > 0:01:17So, no, I'm really looking forward to today.
0:01:17 > 0:01:18First couple of rounds were really,
0:01:18 > 0:01:21really shaky for me, but in the last round, I think I improved,
0:01:21 > 0:01:24and I just want to keep on improving and stay in this competition.
0:01:29 > 0:01:30It's 8am.
0:01:32 > 0:01:34Steve,
0:01:34 > 0:01:35Javine,
0:01:35 > 0:01:37and Jamie
0:01:37 > 0:01:39are heading to cook in their first restaurant kitchen.
0:01:41 > 0:01:43It strikes fear into my core.
0:01:43 > 0:01:47I'm really excited about going to a professional restaurant.
0:01:47 > 0:01:49Being in that environment,
0:01:49 > 0:01:52all that nervous tension, energy.
0:01:56 > 0:01:59Those three celebs may have thought they've worked hard so far.
0:01:59 > 0:02:02They are about to get the shock of their lives.
0:02:06 > 0:02:09This is Coq d'Argent in the City of London
0:02:09 > 0:02:12which specialises in classic French cuisine.
0:02:13 > 0:02:15The clientele that go in there
0:02:15 > 0:02:17expect the best and they want it quick
0:02:17 > 0:02:18and they want it without fault.
0:02:18 > 0:02:21That is going to be tough, really hard for these guys.
0:02:21 > 0:02:24They will not know what's hit them. I promise you.
0:02:29 > 0:02:33Hi, guys. I'm Mickael Weiss. We are a business restaurant in the City,
0:02:33 > 0:02:35we've got 150 people for lunch.
0:02:35 > 0:02:38And nothing leaves this kitchen without me seeing it first,
0:02:38 > 0:02:40All right? You ready? All right, follow me.
0:02:45 > 0:02:50- The contestants now have three hours to prep.- Ready?
0:02:50 > 0:02:52- I've got a bit of a surprise for you. - OK.
0:02:53 > 0:02:56Lovely scallops. Orkney-caught
0:02:56 > 0:02:57and dived. Beautiful.
0:02:57 > 0:02:59OK.
0:02:59 > 0:03:02Steve will be cooking a starter of seared scallops
0:03:02 > 0:03:03with mussels in saffron,
0:03:03 > 0:03:08broad beans and an aioli made from the coral of the scallop.
0:03:11 > 0:03:14His first job will be to shell them.
0:03:14 > 0:03:17I want everything, every single gram of meat
0:03:17 > 0:03:20I want on the scallop and not on the shell.
0:03:20 > 0:03:22- OK, Chef.- Right, that's half of it.
0:03:22 > 0:03:25- OK, you've got another 40 out the back. You've got an hour.- OK, Chef.
0:03:25 > 0:03:27Thanks.
0:03:29 > 0:03:31Well, I've never got a scallop out of its shell before.
0:03:31 > 0:03:34I've got to get through 80 in an hour.
0:03:34 > 0:03:36It's over one a minute, isn't it?
0:03:38 > 0:03:40So, I have no idea!
0:03:43 > 0:03:46Right, you're going to have a go on this.
0:03:48 > 0:03:51- Venison.- A big bit of meat. Wow.
0:03:51 > 0:03:56Javine has been put in charge of the almond-crusted venison,
0:03:56 > 0:04:00parsnip puree, glazed baby carrots and amaretto sauce.
0:04:01 > 0:04:03- That's yours to prep.- Wow.
0:04:03 > 0:04:07Now, the haunch is made of about five or six different muscles.
0:04:07 > 0:04:09- We remove each muscle individually. - Fantastic.
0:04:14 > 0:04:17Never worked with a piece of meat this size in my life.
0:04:17 > 0:04:20I've never worked with venison before.
0:04:20 > 0:04:24It's all a new process, so I'm going to try to do my best at this.
0:04:28 > 0:04:32- Right, Jamie.- Oui. C'est un grand poisson.
0:04:32 > 0:04:34- You know what this is?- Is it a monkfish?- It's a monkfish.
0:04:34 > 0:04:37Always sold without the head because their head is so ugly
0:04:37 > 0:04:39that it actually cannot be seen.
0:04:40 > 0:04:46Jamie will cook a roasted monkfish, pomme fondant and braised fennel.
0:04:46 > 0:04:48So it's important we cut it the right weight.
0:04:48 > 0:04:50If you move too much down,
0:04:50 > 0:04:53customers are not going to be happy about paying 26 quid for a dish.
0:04:53 > 0:04:56- Is that how much it costs? - That's how much it's going to cost.
0:04:56 > 0:04:59And then if you cut it too big, I'm going to lose a lot of money.
0:04:59 > 0:05:04It needs to be right. You know how much 180g looks like, 190g?
0:05:04 > 0:05:05I think so, yeah.
0:05:07 > 0:05:09- Jamie, you seen it done? - Yes.- Confident?- Yes.
0:05:09 > 0:05:11Right, that's yours.
0:05:11 > 0:05:13Thank you, Chef.
0:05:14 > 0:05:16OK, that's a big fish.
0:05:17 > 0:05:18OK!
0:05:19 > 0:05:20Let's do it.
0:05:22 > 0:05:27Jamie must skin and remove the membrane from the monkfish.
0:05:31 > 0:05:32Am I doing it OK?
0:05:32 > 0:05:35It's OK. Just tidy up. Call me before cutting it.
0:05:39 > 0:05:41Ooh...
0:05:41 > 0:05:44- Ooh, you see that? Mine are completely clean.- Yes.
0:05:44 > 0:05:48And this is just coming a little bit like that.
0:05:48 > 0:05:51- When you do that...- Yeah?- You're damaging the surface of the scallops.
0:05:51 > 0:05:56- You see that?- Uh-oh. - See the difference.- Yep, I do.
0:05:56 > 0:05:58- But we still have another 40 scallops to do.- Yep.
0:05:58 > 0:06:01All of these need to be prepped and clean. The mussel, the bobbins,
0:06:01 > 0:06:02the saffron sauce,
0:06:02 > 0:06:05and we open in less than an hour so we need to crack on.
0:06:05 > 0:06:07- OK, Chef.- All right? - Yes, Chef.- Good job.
0:06:11 > 0:06:14- How are you getting on? - OK, I just want to get it
0:06:14 > 0:06:15as clean as possible for you.
0:06:15 > 0:06:1715, 20 minutes, down,
0:06:17 > 0:06:21- you've prepped this so far. - Yeah. Get a move on.- Crack on.- OK.
0:06:21 > 0:06:23Goodness.
0:06:24 > 0:06:27It's like having my mum in the kitchen.
0:06:32 > 0:06:35- It's a bit big.- Did you cut this?
0:06:35 > 0:06:36Yeah.
0:06:37 > 0:06:39- It's good. A bit small.- Yeah.
0:06:40 > 0:06:45See, those you cut, you've got one at 180 grams, and one at 210 grams.
0:06:45 > 0:06:49- Which one would you rather have? - 210.- Yeah.
0:06:53 > 0:06:56191. It's not bad.
0:06:57 > 0:07:00There's now only 40 minutes till service
0:07:00 > 0:07:03and Steve is still prepping his scallops.
0:07:06 > 0:07:09Hi, Steve. Are you running a bit behind? Shona is going to show you
0:07:09 > 0:07:12- how to prep these, give you a hand with these.- OK.- OK.
0:07:12 > 0:07:14OK, good luck.
0:07:14 > 0:07:17It's easier to take all of this off, like this
0:07:17 > 0:07:19and then you have a whole scallop like that.
0:07:23 > 0:07:25We did have to pull in a little help, but as it works out,
0:07:25 > 0:07:29I've managed to find the only female Swedish chef in the whole kitchen.
0:07:29 > 0:07:31So things could be worse.
0:07:33 > 0:07:37It's 12 o'clock and the first customers are starting to arrive.
0:07:38 > 0:07:41Lunchtime, it's got to be fast, it's got to be good,
0:07:41 > 0:07:43so I'm concerned about having amateurs in the kitchen.
0:07:43 > 0:07:48We usually have a well-oiled machine, everybody knows what they're doing.
0:07:48 > 0:07:50It's going to be quite a challenge for me and for them.
0:07:51 > 0:07:55OK, guys, we've got scallop, vegetable side,
0:07:55 > 0:07:56pork cheeks, two venison.
0:07:56 > 0:07:58Yes, Chef!
0:07:58 > 0:08:02One on order, I'll show you the first one and then I'll leave you to it.
0:08:02 > 0:08:03OK.
0:08:03 > 0:08:05- Three scallops? - Three scallops on order.
0:08:05 > 0:08:10- Right, OK, so we've got four scallops on now.- OK.- So it's almost done.
0:08:10 > 0:08:13- Feel it. Those are soft.- Yeah, yeah.
0:08:13 > 0:08:17- If you overcook them, they become completely rubbery.- OK.
0:08:22 > 0:08:25- Every single plate like this. - OK.- All our customers,
0:08:25 > 0:08:27that's what they want. They don't want anything else.
0:08:27 > 0:08:29Service has started,
0:08:29 > 0:08:31checks are pouring in, you can't fall behind now.
0:08:31 > 0:08:33Yes, Chef. OK.
0:08:33 > 0:08:36- Check order, two scallop!- Yes, Chef!
0:08:39 > 0:08:41Javine has three orders on the go.
0:08:41 > 0:08:46- Javine, how long for those three venison?- Three minutes, Chef.
0:08:46 > 0:08:48- You've got another five on order, yeah?- Oh, my God.
0:08:48 > 0:08:52- Five more venison on order. - Yes, Chef.- Right, let's go.
0:08:56 > 0:08:59I'm feeling pretty laid-back, pretty chilled, pretty in control.
0:08:59 > 0:09:00You know.
0:09:00 > 0:09:03Piece of cake.
0:09:03 > 0:09:04Jamie!
0:09:04 > 0:09:08- Two monkfish, check on. Two monkfish.- Yes, Chef.
0:09:12 > 0:09:15- It's like a piece of meat. It needs to be seared.- OK.
0:09:19 > 0:09:22- Take them out now.- Take them out? - You're boiling them at the moment.
0:09:22 > 0:09:25See that? That's boiling. Out.
0:09:25 > 0:09:28- New pan, nice and hot. Sear them. Sear.- OK.
0:09:32 > 0:09:35Didn't quite get the pan hot enough
0:09:35 > 0:09:37so rather than searing the monkfish,
0:09:37 > 0:09:39it was just boiling a bit underneath,
0:09:39 > 0:09:41so it's had to go.
0:09:41 > 0:09:42Quite an expensive mistake.
0:09:48 > 0:09:53- Steve, two more? I need three more. Three more.- Yes, Chef.- Yeah?
0:09:54 > 0:09:56Scallops are going mad. Mad.
0:09:58 > 0:10:00More scallops? Honest to God!
0:10:08 > 0:10:12Hey, no, just remember, don't panic, one thing at a time.
0:10:12 > 0:10:14You're doing four the same time,
0:10:14 > 0:10:16I've got your plates under the salamander.
0:10:16 > 0:10:19- Two.- Four at the same time. You've got two tables at once.
0:10:19 > 0:10:22I've not got enough scallops on.
0:10:22 > 0:10:24How many scallops on order?
0:10:24 > 0:10:27Yes, sorry, I thought it was four scallops not four on order,
0:10:27 > 0:10:29- so I need to catch up. - Can you cook them now, yeah?
0:10:29 > 0:10:33- Are they cooking?- No, not cooking. - Get them on.
0:10:33 > 0:10:35Get them on, otherwise people will be waiting too long.
0:10:35 > 0:10:37- OK, Chef.- Get the other one on.
0:10:39 > 0:10:43Now I'm two plates behind. So I've got to play catch-up.
0:10:48 > 0:10:49Where are the scallops, again?
0:10:51 > 0:10:52Service!
0:10:54 > 0:10:55Is that OK, Chef?
0:10:55 > 0:10:59You put all the salads at the front here. Nothing left at the back now.
0:10:59 > 0:11:01Do you know what I mean?
0:11:01 > 0:11:03Yes, Chef. OK, Chef.
0:11:03 > 0:11:05I feel like I'm getting hammered here, mate.
0:11:05 > 0:11:08It's scallops, scallops, scallops. It's non-stop.
0:11:12 > 0:11:15- Check on. Two venison.- Yes, Chef.
0:11:21 > 0:11:23Javine, now.
0:11:23 > 0:11:27The parsnip's the wrong way up, we want the nice golden smooth part.
0:11:27 > 0:11:28That's it.
0:11:31 > 0:11:33- Stop, stop. Can I show you again?- Yes.
0:11:33 > 0:11:37- When you do it, just be a bit more... - OK, free.- Yes?
0:11:41 > 0:11:43Not from a height.
0:11:43 > 0:11:44- OK.- Otherwise it's just...
0:11:44 > 0:11:47We need to clean that up.
0:11:47 > 0:11:50- It's a bit too much sauce. - Yeah, I can see that. Sorry, Chef.
0:11:50 > 0:11:54- That's much better. OK, that's good to go. Ready?- Great.
0:11:57 > 0:12:00There's me thinking it was all easy, chilling out a little bit,
0:12:00 > 0:12:02acting the cool one and then the pressure's on.
0:12:02 > 0:12:05My plates have been a bit messy
0:12:05 > 0:12:09so I've been in a bit of trouble with Mickael, the chef,
0:12:09 > 0:12:11but I'm going to try the next plate,
0:12:11 > 0:12:13I'm going to have to try and do a better job.
0:12:13 > 0:12:17- Check on, no starter, one salmon and one more venison.- Yes, Chef!
0:12:20 > 0:12:23Jamie has two orders.
0:12:25 > 0:12:27- Monkfish cooked, yeah? - Yes, Chef. Yes, Chef.
0:12:33 > 0:12:37- Fish! After that, get ready for three more monkfish.- Yes, Chef. Yes, Chef.
0:12:42 > 0:12:46- We need to start on the plating, yeah? Now.- Plating?
0:12:46 > 0:12:51We're falling a bit behind. These people need to...they need to eat.
0:12:51 > 0:12:53Start plating, yeah?
0:13:02 > 0:13:04Oh-la-la.
0:13:04 > 0:13:07And the monkfish, it should be served the other way. That's the belly.
0:13:07 > 0:13:09- The belly comes at the bottom.- OK.
0:13:09 > 0:13:13Right, get another plate, please, quickly. I'll show you again, yeah?
0:13:15 > 0:13:17Get it there, pull it through.
0:13:17 > 0:13:21Belly at the bottom. OK, let's go. Fennell on that.
0:13:21 > 0:13:24Right, this monkfish is overcooking here.
0:13:24 > 0:13:29- Yeah.- It's not the same when six or nine of them are on order, is it?
0:13:32 > 0:13:33Ow!
0:13:38 > 0:13:40Hat problem. Hat problem!
0:13:42 > 0:13:44Bon, bon.
0:13:50 > 0:13:54- Steve. Steve!- Yes, Chef?- Scallop with a main course in three minutes.
0:13:54 > 0:13:57- I think that's going to be the last scallops of the day.- Yes, Chef.
0:14:00 > 0:14:03It's been manic. It feels like it's been scallop express.
0:14:05 > 0:14:06It's just nuts!
0:14:13 > 0:14:15OK, Chef. Service.
0:14:15 > 0:14:16Thank you.
0:14:20 > 0:14:23- Right, happy?- I was happy with that, yes, Chef.- Yeah? Good.
0:14:23 > 0:14:25Done very well. Well done. It's looking good.
0:14:25 > 0:14:28- I'm made up with that, Chef. Thank you.- I know.
0:14:34 > 0:14:38They were delicious. Absolutely superb. Scallops really well cooked.
0:14:38 > 0:14:42Sauce, very light, very fresh. A delicious starter.
0:14:42 > 0:14:46Guys, we're going on a venison, a salmon and a rossini. Yeah?
0:14:46 > 0:14:48Last venison for today.
0:14:48 > 0:14:50Make sure it's perfect. Finish on a high note.
0:14:50 > 0:14:52This is my last chance to show Mickael,
0:14:52 > 0:14:54the chef, that I can do it.
0:14:54 > 0:14:56Here we go.
0:15:11 > 0:15:13- Here you go, Chef.- Thank you.
0:15:16 > 0:15:19I mean, that's probably the best plate, yeah? On the last one?
0:15:19 > 0:15:22- I think so.- Very good. Well done. - Thank you, Chef.
0:15:32 > 0:15:35I had the venison.
0:15:35 > 0:15:38It was very nicely presented and it was very good.
0:15:38 > 0:15:39Very delicious.
0:15:39 > 0:15:41- All right, Jamie, last one. - Yep.
0:15:41 > 0:15:43Last one of the day, make sure it's perfect.
0:15:43 > 0:15:45Always finish on a high note.
0:15:45 > 0:15:47- Yep.- Only perfect. Let's get on it.
0:16:01 > 0:16:02Service.
0:16:02 > 0:16:06- Last plate?- Yeah.- Happy with it?
0:16:06 > 0:16:08- Yeah.- You sure?- Yeah.
0:16:10 > 0:16:14- Something is missing.- Oh, yeah!- Yeah.
0:16:17 > 0:16:19The fish is nicely cooked, that's a little bit too brown.
0:16:19 > 0:16:22- It's a bit messy, isn't it?- Yeah.
0:16:22 > 0:16:25- It's not quite... It was a better plate on the one before, yeah?- Yeah.
0:16:25 > 0:16:27OK, so we are going to re-plate that one again,
0:16:27 > 0:16:29- for your last one.- Yeah.
0:16:35 > 0:16:39- Stay there.- Up it goes?- Yeah. - OK, that's good.
0:16:39 > 0:16:42- That's much better this time. - Thank you, Chef. Thank you.
0:16:55 > 0:16:58I had the monkfish for main course,
0:16:58 > 0:17:02which was beautifully made, very well cooked.
0:17:02 > 0:17:07I always think monkfish is a bit dry, but this was perfect for me.
0:17:07 > 0:17:10OK, guys, done with the service. Thank you very much, yeah?
0:17:10 > 0:17:12Thanks, Chef.
0:17:12 > 0:17:14Well done, Chef.
0:17:14 > 0:17:19Phew! That last one he said that it was a perfect plate.
0:17:19 > 0:17:22I feel fantastic. The energy is absolutely amazing.
0:17:22 > 0:17:26These guys work really hard and I've learnt so much from them.
0:17:28 > 0:17:29I really enjoyed it.
0:17:29 > 0:17:33You know, it was like sport. It was like competing, you know?
0:17:33 > 0:17:35The adrenaline rush of people shouting stuff.
0:17:35 > 0:17:37It was a fantastic experience.
0:17:37 > 0:17:40That was tiring, exhausting.
0:17:40 > 0:17:42You know, I've eaten in restaurants many times,
0:17:42 > 0:17:45but I had no idea what happens on the other side of it.
0:17:45 > 0:17:48And I don't know how these guys do it.
0:17:52 > 0:17:54A tough service is over,
0:17:54 > 0:17:58but the celebrities now face another challenge - to cook
0:17:58 > 0:18:02one of Chef Mickael Weiss' most popular dishes...
0:18:02 > 0:18:03Steak tartare.
0:18:07 > 0:18:09Steak tartare sounds really simple,
0:18:09 > 0:18:12but nothing is simple at Coq d'Argent.
0:18:12 > 0:18:15It has got 15 different ingredients.
0:18:15 > 0:18:18I'm going to be looking at the way the meat is cut.
0:18:18 > 0:18:21It's really important that all the pieces are the same size.
0:18:21 > 0:18:22The way it is seasoned.
0:18:22 > 0:18:27There is nothing more terrible than a badly-seasoned tartare.
0:18:31 > 0:18:35Now, the egg we have half prepped for you.
0:18:35 > 0:18:39Basically, the egg is already half cooked.
0:18:39 > 0:18:42All I want is to recover the egg yolk from it.
0:18:45 > 0:18:48It's going to go into flour.
0:18:48 > 0:18:51From the egg yolk, into the breadcrumb.
0:18:51 > 0:18:54And now I'm going to deep fry it.
0:18:56 > 0:18:59It goes in the oil literally 30 seconds.
0:19:02 > 0:19:04It's gone in three minutes.
0:19:04 > 0:19:08It could be three minutes of hell, or three minutes of heaven.
0:19:08 > 0:19:12And now for the final touch, nice, hot egg on top.
0:19:14 > 0:19:18The egg is ready when it's crunchy on the outside and soft in the middle.
0:19:18 > 0:19:22Well, that is the dish, all right? Do me proud.
0:19:22 > 0:19:25- I'm looking forward to taste it all. - Thanks, Chef.- Thanks, Chef.
0:19:35 > 0:19:38Generally, if a meat comes out cold in Liverpool,
0:19:38 > 0:19:40we'll send it back to the kitchen.
0:19:42 > 0:19:46This is testing both my knife skills and my patience to the limit.
0:19:53 > 0:19:56This is too fiddly for a 6'5", 17½ stone swimmer.
0:20:10 > 0:20:15I'm not sure how it tastes, but I'm pleased with it.
0:20:19 > 0:20:21I think that's it.
0:20:21 > 0:20:24It tastes pretty good to me, but I'm not sure how Chef likes it,
0:20:24 > 0:20:27so hopefully he'll be suitably impressed.
0:20:45 > 0:20:48The presentation is OK. You have some beautiful leaves,
0:20:48 > 0:20:51loads of different coloured salads, you didn't use them.
0:20:51 > 0:20:53- A bit of a shame.- Yep.
0:20:53 > 0:20:57But, you know, it's all in the taste, so the egg first.
0:20:57 > 0:21:01Just... Ooh, oh. Just a little bit overcooked.
0:21:07 > 0:21:10Now, with steak tartare, we are looking at pieces,
0:21:10 > 0:21:13- you know, about that big. You see that?- Yeah.
0:21:13 > 0:21:15That is a bit more than a dice, isn't it?
0:21:15 > 0:21:17There's like half a steak there..
0:21:17 > 0:21:22- Yeah, too big.- Taste wise, though, seasoning is good.
0:21:22 > 0:21:26I like it with a bit more spice into it, a bit more Tabasco.
0:21:26 > 0:21:28Otherwise, it's a good try.
0:21:28 > 0:21:31You've done a great job today with the scallops.
0:21:31 > 0:21:33I know you were a bit under pressure.
0:21:33 > 0:21:36- Overall, a really good job. Thank you very much.- Thank you, Chef.
0:21:36 > 0:21:38I appreciate it. Thank you.
0:21:40 > 0:21:44It is just so pressurised to cook for such a great chef.
0:21:44 > 0:21:46You know, his favourite dish.
0:21:46 > 0:21:48I come out of all of these challenges
0:21:48 > 0:21:51a little bit pleased and a little bit disappointed,
0:21:51 > 0:21:54because you now know exactly how it should be done.
0:21:54 > 0:21:58So, I'd love to have another stab at it. But, um,
0:21:58 > 0:22:00it was a lot of fun today.
0:22:04 > 0:22:07As you can see, my knife skills are not the best.
0:22:10 > 0:22:13I'm not even sure how this is exactly supposed to taste
0:22:13 > 0:22:16because I don't really eat things like this.
0:22:18 > 0:22:20It might need a bit more seasoning.
0:22:23 > 0:22:26I'm nervous about doing this egg. Here we go.
0:22:30 > 0:22:35He told us to leave it in for 30 to 45 seconds. That's all I can do.
0:22:42 > 0:22:46OK, it's looking a bit on the brown side.
0:22:46 > 0:22:50There's not anything really I can do about it at this stage.
0:22:50 > 0:22:51So, I have to crack on.
0:23:10 > 0:23:11So, the egg, we know it's overcooked.
0:23:11 > 0:23:13It's supposed to be crunchy on the outside.
0:23:13 > 0:23:16We've managed that one, haven't we?
0:23:16 > 0:23:18Oh.
0:23:18 > 0:23:22It's just not there any more - it's just exploded inside.
0:23:24 > 0:23:26But I like the look of the rest, the tartare.
0:23:31 > 0:23:35Nicely chopped, even small dice, which is nice.
0:23:35 > 0:23:36Good element of herbs in there.
0:23:36 > 0:23:39I like the seasoning, it's really good.
0:23:39 > 0:23:42Really, really nice.
0:23:42 > 0:23:46Yeah, it's a shame about the egg, really. The rest is so good.
0:23:46 > 0:23:49But, you know, I think you had a really good day today.
0:23:49 > 0:23:52- I hope you had a good time. - Yes, I did.- Best of luck.
0:23:52 > 0:23:54- Thank you very much. - Thank you, bye-bye.
0:23:54 > 0:23:56I'm actually really disappointed now,
0:23:56 > 0:23:58once I've taken the plate of food out.
0:23:58 > 0:24:02I'm sure if I'd done it again, I'd get it right this time.
0:24:02 > 0:24:04But I don't have that choice, do I?
0:24:08 > 0:24:10Aye, aye, aye, aye!
0:24:10 > 0:24:12That is not good enough.
0:24:16 > 0:24:21You want to get it nice and fine, without chopping your hand off.
0:24:29 > 0:24:33It needs more of a kick, I think. A bit of Tabasco. Hang on.
0:24:34 > 0:24:36I normally like my eggs scrambled.
0:24:36 > 0:24:39There is every chance that this one might end up that way.
0:24:44 > 0:24:46This is going to be spectacular.
0:25:00 > 0:25:01There you go, sir.
0:25:04 > 0:25:06In presentation, it is OK.
0:25:08 > 0:25:09Seasoning wise...
0:25:13 > 0:25:17Whoa! You like the spice, don't you?
0:25:17 > 0:25:20With the dicing of the beef...
0:25:20 > 0:25:22You can see the discrepancy here between a dice,
0:25:22 > 0:25:25which is just bit big, and then this one.
0:25:25 > 0:25:27This one is not going to be as cooked as this one.
0:25:27 > 0:25:30It is going to be a bit tough.
0:25:30 > 0:25:33The egg looks good. It should be nice and crunchy on the outside,
0:25:33 > 0:25:35which it is, runny in the middle.
0:25:35 > 0:25:36Very well cooked.
0:25:38 > 0:25:41Nicely cooked, the egg, really good job.
0:25:41 > 0:25:44A great job today, best of luck.
0:25:44 > 0:25:46OK. Thank you. Thank you, Chef.
0:25:49 > 0:25:52That's probably the toughest test we've done so far.
0:25:54 > 0:25:58Chef found it a little too peppery, but apart from that,
0:25:58 > 0:26:00I think I did OK.
0:26:00 > 0:26:03The presentation was good, I thought.
0:26:03 > 0:26:08He liked my egg. So, all in all, not too bad.
0:26:11 > 0:26:14I was impressed that they were all very willing to do it,
0:26:14 > 0:26:16and that is really important.
0:26:16 > 0:26:20Steve, slightly nervous before service today
0:26:20 > 0:26:24because he had to cook with a lot of scallops coming through.
0:26:24 > 0:26:27But he kept his cool and just dug in today and did it.
0:26:27 > 0:26:30That's a really good skill to have.
0:26:30 > 0:26:33I got a lot of confidence from today, you know?
0:26:33 > 0:26:36And there's a little bit inside me that wants to be a cook.
0:26:36 > 0:26:39I want to prove what I can do.
0:26:39 > 0:26:42Jamie, you know, is the funny guy.
0:26:42 > 0:26:45He's a little more cocky than the others, maybe!
0:26:45 > 0:26:48When he came to the crunch during service, he panicked a little bit.
0:26:48 > 0:26:51But overall, I think Jamie did well.
0:26:51 > 0:26:56He just needs to think a bit more and keep your head cool.
0:26:56 > 0:26:58Today has been fantastic.
0:26:58 > 0:27:01It's the kind of experience you would never
0:27:01 > 0:27:02be able to get anywhere else.
0:27:02 > 0:27:05A lot I have learned and a lot to work on.
0:27:05 > 0:27:08I'm really looking forward to the next challenge.
0:27:08 > 0:27:11I really like Javine. Great attitude at work.
0:27:11 > 0:27:15Her meat, today, perfectly cooked, every single piece.
0:27:15 > 0:27:16I think Javine did very well.
0:27:16 > 0:27:20She is conscientious, she just hasn't got all the skills yet,
0:27:20 > 0:27:21you know,
0:27:21 > 0:27:24but she's willing to learn. And that is quite an attribute to her.
0:27:24 > 0:27:26I've learned so much today and just
0:27:26 > 0:27:29the environment of being in a professional kitchen,
0:27:29 > 0:27:31it was a privilege to be in there.
0:27:31 > 0:27:34Tomorrow is a big day, it's our last day.
0:27:34 > 0:27:37One of us could be out, so I need to really push,
0:27:37 > 0:27:39push a little bit more now.
0:27:46 > 0:27:50Tomorrow night, the battle for a place in the final eight
0:27:50 > 0:27:51reaches its climax...
0:27:51 > 0:27:53Yay!
0:27:53 > 0:27:55Ah!
0:27:55 > 0:27:59..as the celebrities face their harshest critics yet.
0:27:59 > 0:28:01- Oh, my Lord. - That could have been beautiful.
0:28:01 > 0:28:03Could have been, but wasn't.
0:28:03 > 0:28:05Only the best will make it.
0:28:05 > 0:28:09- You think it's not cooked?- Another couple of minutes won't harm.
0:28:11 > 0:28:13The person leaving us is...
0:28:22 > 0:28:25Subtitles by Red Bee Media Ltd